Meat Lovers' Mediterranean Medley Recipe

Description:

A hearty and flavorful casserole, the Meat Lovers' Mediterranean Medley is a colorful spectacle of rich, red sauce speckled with green olives and bright herbs. The bubbling, golden-brown feta cheese topping contrasts beautifully against the deep red of the tomato base. The ground beef and Italian sausage create a wonderfully textured meat base, while the orzo pasta adds a pleasant chewiness. Fresh parsley and mint provide a vibrant, aromatic finish, completing this visually appealing and delicious dish. The overall presentation suggests a rustic Italian countryside feel.

Ingredients:

• - 1 lb ground beef
• - 1/2 lb Italian sausage, casings removed
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1 (28 ounce) can crushed tomatoes
• - 1 (15 ounce) can tomato sauce
• - 1 (15 ounce) can diced tomatoes, undrained
• - 1 cup beef broth
• - 1 teaspoon dried oregano
• - 1 teaspoon dried basil
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/2 cup chopped Kalamata olives
• - 1/2 cup crumbled feta cheese
• - 1/4 cup chopped fresh parsley
• - 1/4 cup chopped fresh mint
• - 1/2 cup cooked orzo pasta

Instructions:

1. 1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it up with a spoon. Drain off any excess grease. This should take about 8-10 minutes.
2. 2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. 3. Pour in the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
4. 4. While the sauce simmers, preheat your oven to 350°F (175°C).
5. 5. Stir in the cooked orzo pasta, Kalamata olives, and half of the feta cheese into the simmering sauce. Mix well to combine.
6. 6. Transfer the meat mixture to a 9x13 inch baking dish. Sprinkle the remaining feta cheese evenly over the top.
7. 7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The dish should be slightly browned on top.
8. 8. Remove from the oven and let it stand for 5-10 minutes before garnishing with fresh parsley and mint.